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KMID : 1024420200240010054
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Food Engineering Progress
2020 Volume.24 No. 1 p.54 ~ p.61
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Quality Characteristics of Tofu Made from Korean Soybean Cultivars
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Sim Eun-Yeong
Lee Choon-Ki
Park Hye-Young
Lee Yu-Young
Choi Hye-Sun
Lee Seuk-Ki
Kim Hong-Sig
Kang Beom-Kyu
Chun A-Reum
Kim Mi-Jung
Kwak Ji-Eun
Jeon Yong-Hee
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Abstract
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In this study, the physicochemical traits of soybean (100-seed weight, seed coat rate, protein content, composition, and amino acid content) and the quality of tofu (texture and sensory characteristics) were evaluated in order to determine the features of six varieties (Saedanbaek, Daechan, Daepung2, Seonpung, Miso, Saegeum) in terms of textural and sensory characteristics of tofu. Regardless of cultivar, the order of amino acid composition rate was as follows: Glutamic acid > Aspartic acid > Arginine > Leucine > Lysine. Approximately 50-60% of tofu (dry weight) consisted of protein, and among the cultivars, Tofu made from Saedanbaek showed the highest amount of protein at 59%. It was followed by tofu made from Miso at 54%. The rest contained about 50% protein. According to the result of correlation, crude lipid (-0.933**), crude protein (0.961**), and total phosphorus (0.924**) were strongly correlated with tofu hardness, and such factors could be utilized as an indicator of tofu quality.
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KEYWORD
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tofu, soybean, cultivars, quality characteristics, hardness
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